Blueberry Crumble Streusel Muffins

2 cups all-purpose flour

3 tsp. baking powder

1/2 tsp. salt

2 large eggs

1 cup granulated sugar

3/4 cup yogurt

¼ cup sour cream

1/2 cup canola oil

2 tsp vanilla extract

4 cups blueberries, either fresh or frozen divide blueberries ( 2 cup goes in the batter and 2 cups for topping)

3 tablespoons flour

For Streusel Topping:

1 cup all-purpose flour

2/3 cup granulated sugar

1 stick butter melted

2 tsp. Ground cinnamon

melt butter, add flour, sugar, and cinnamon, and mix together with a fork or whisk. The mixture should be crumbly

( I double the recipe for the streusel because I like extra)

• Preheat oven to 375F degrees and line cupcake pan with paper liners and set aside.
• To make the crumb topping in a small bowl, whisk together flour, sugar, and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
• To make the muffins in a large bowl stir together flour, baking powder, and salt and set aside.
• In a medium bowl, whisk together eggs and granulated sugar until combined. Whisk in yogurt, sour cream, oil, and vanilla extract.
• Fold wet ingredients into dry ingredients and mix everything together by hand.
• In a small bowl sprinkle 1 cup blueberries with 1-2 tablespoon flour and toss them until all blueberries are coated with a thin layer of flour and then fold them very slowly into the batter.
• Spoon batter into prepared muffin tins, filling about 2/3 of each cup. Lightly sprinkle streusel. Cover the batter with the remaining blueberries and then cover the blueberries generously with more streusel topping.
• Place them in the oven and bake at 375F, bake about 18-20 minutes or until the toothpick inserted in the center comes out clean.
• Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.